Nutritional properties of “Bush Meals” - Pelagia Research Library

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Advances in Applied Science Research, 2012, 3 (3):1482-1493 

ISSN: 0976-8610 

CODEN (USA): AASRFC 

Nutritional properties of “Bush Meals” from North Cameroon’s Biodiversity 

Djoulde Daman Roger 1* , Essia-Ngang Jean Justin 2 and Etoa Francois-Xavier 2 

1 University of Maroua, Higher Institute of Sahel, Maroua, Cameroon 

2 Department of Biochemistry, University of Yaoundé I, Yaoundé-Cameroon 

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ABSTRACT 

With the aims at evaluating their biochemical content, a census of northern Cameroon’s food from biodiversity was 

conducted and their nutritional composition screened. All samples were collected directly from local “families’ 

reserve”. Each item was described taking into account main ingredients, recipe and the method of preparation. The 

nutritional information was assessed by direct biochemical assessment of proximate composition and mineral 

evaluation. Data analysis of items and profiles were performed by the Food Processor software for window. Among 

the biodiversity foodstuffs found, 16 cereal and cereal products, 12 tubers, roots and their products, 17 meats, 

poultry, fish, insects and their products, 68 vegetable, fruits and their products items were recorded. Foods products 

from local biodiversity in the greatest demand in the area includes, main dishes or “Plats de base” (in French 

language), with Kissaar (Dactyloctenium, Cenchrus or Eragrostis seed grains, ground in thick porridge); zanina 

(Amorphophallus roots boiled), Ngibbi (Cenchrus seeds, pounded to porridge), jeda (Amorphophallus tubers, 

boiled)- Soup dishes or Sauce or accompaniment, including meat, fish, insects or poultry prepared with soup from a 

wide mix variety of vegetables leaves including many hot main dishes- Fruits and seeds among which the most 

frequent were jujube fruit. 

Key words: Biodiversity, Bush meal, food composition, North Cameroon. 

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INTRODUCTION 

Cameroon is often referred as Africa in miniature, due to its ecological diversity and rich biodiversity. This 

biodiversity is represent by about 9,000 plant species and over 40 globally threatened animal species [1]. This 

biological diversity can back up the country in the process of handing out food security and limiting expensive 

imports of some foodstuffs [2, 3]. In fact, main food source of the sudano sahelian zone of Northern part of 

Cameroon’s population are from activities based on collecting and gathering crop products and occasional fishing 

[3]. In a context of a renewed interest of the international community towards the safeguarding of the biodiversity, 

several restrictions and laws related to the collection and the use of some species from biodiversity by local 

population were taken by Cameroonian government [2]. Unfortunately, the nutritional value of food from this 

biodiversity remains unknown. There is thus a need to know the nutrient content of foods from biodiversity that 

these populations are deprive on. The objective of this work is to investigate the nutritional properties of some 

Cameroonian’s “bush meals” in order to supply data that will be useful for future improvement of the population’s 

meal and for further research in the preservation of local biodiversity. 

MATERIALS AND METHODS 

2.1. Food items sampling: The food-sampling plan used providing aliquots of composited, homogenized samples 

that are representative of key foods from biodiversity consumed in the area were collected according to the sampling 

plan as proposed by Holden [4]. All food samples used in this study were collected directly from local “families’ 

reserve”. A modified sampling plan for food as described in detail by Pehrsson et al., [5] were design. 


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2.2. Food description and nutrient content of foods items and dishes assessment: Each item and dishes were 

described taking into account main ingredients, recipe and the method of preparation of “bush meals”. Their 

nutritional information was assessed by direct biochemical analysis as describe below. 

2.3. Proximate composition: AOAC methods [6] were used: drying at 105°C for moisture (method 925.098); 

incineration at 550°C for ash (method 923.03); defeating in a soxhlet apparatus with 2:1 chloroform/methanol, for 

total fats (method 920.39C with minor modifications); and micro Kjeldahl for protein (Nx6.25) (method 960.52). 

Total carbohydrates were estimated by difference. 

2.4. Mineral evaluation: Ca, Cu, Fe, Mg, Mn, Zn were determined by AAS method as describe by AACC [7], after 

mineralisation of all samples. 

2.5. Data analysis: The analysis of items and profiles were performed by inserting collected data from SFFQ, and 

direct biochemical analysis data in the Food Processor software for window Version 8.1 and further analysis was 

completed by using excel 2007, and Splus 2000 for window 2001. 

RESULTS AND DISCUSSION 

3.1. Food description: Tables 1, 2, 3 and 4 give an overview of recorded item and dishes divided in Cereals and 

their products with 16 items (Table 1), tubers, roots and their products (Table 2) with 12 items, the group of meats, 

poultry, fish, insects and their products (Table 3) with 17 items, and finally the group of vegetable, fruits and their 

products (Table 4) with 68 items. We may notice that comparing to the latest compile Cameroon’s foods from 

biodiversity [8,9], we record 52% of cereal and cereal products, 15% of tubers, roots and their products 45% meats, 

poultry, fish, insects and their products, 72% vegetable, fruits and their products are coming from northern part of 

the country. In fact populations are able to choose from following wide variety of outlets providing traditional “bush 

meals”: 

- Main dishes or “Plats de base”: sorghum, rice or maize meal hard porridge flavored with Brachiaria Setaria or 

Dactyloctenium, Kissaar (Dactyloctenium, Cenchrus or Eragrostis seed grains, ground in thick porridge); zanina 

(Amorphophallus roots boiled). Ngibbi (Cenchrus seeds, pounded to porridge), jeda (Amorphophallus tubers, 

boiled). We also notice that “bush meals” are not named according to the main food item source, but according to 

the form of food. For example gabruna or mu is designed for Cochlospermu or Anchomanes or Stylochiton tuber 

boiled without any differentiation of the tuber specie. When the same items are boiled or cooked and then pounded 

it’s named gabura or ma. 

- Soup dishes or Sauce or accompaniment: These are mainly dishes including meat, fish or poultry prepared with 

soup from a wide mix variety of vegetables leaves and including many hot main course dishes with proteins and fat 

from mammal meat, insects and vegetables as well. A selection of many different vegetables and legumes; a 

selection of fresh fruits; dry fruits and vegetables, from wildlife source are available (Tables 2, 3, 4 and 5) 

- Fruits and seeds (approximately half of the collected species) among which some can be regarded as semi 

domesticated are also available from wildlife: Among most frequent we have jujube fruit (Zizyphus jujuba), tamarin 

fruit (Tamarindus indica), figues fruits (Ficus sycomorus, Ficus platyphilla), the date palm of the desert (Balanites 

aegyptiaca), from which Muzey draw almond an edible oil [10] palm trees: doum (Hyphaene thebaica), which is 

mainly use in case of food shortage [10], and the ronier (Borassus flabellifer), whose fruits walls and germ are also 

use as food [11]. Other fruits sources from biodiversity recorded from North Cameroonian diet are Sclerocarya 

birrea, Strychnos innocua, Celtis integrifolia, Vitex doniana, Diospyros mespiliformis, Capparis afzelii, Anogeissus 

leiocarpus, Detarium senegalensis, Parinaria curatellifolia, Annona senegalensis (sore), Vitellaria paradoxa 

(karite), Parkia biglobosa (néré); Cassia occidentalis, Corchorus olitorius, Leptadenia hastata, Amaranthus viridis, 

Cerathoteca sesamoides (also use as spice for dishes). 

- Trees leaves are also source of foods like those of Balanites aegyptiaca, Hymenocardia acida; 

- Trees seeds, like the one used as “cereals” or just for flavoring dishes, we can point out Brachiaria, Eragrostis, 

Echinochloa, Setaria pallidifosca, Dactyloctenium aegyptium, 

- Salt and Sodium source: We may also mention plants whose ashes are used to obtain salt by solifluction of 

vegetable, sek gayna (mon) or literally "salt of stems". Many graminaceous, empty pods and a particular plant, 

Hygrophylla spinosa, are used for this purpose [12]. 

- Flavorings and aromates: Masai tribe mainly mix with their sorghum, maize, rice or millet flour, some wild fruits 

like Brachiaria xantolenca, Setaria pallidifosca, Dactyloctenium aegyptium. These are also use either to ease 


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cooking or for flavoring purpose of some tubers like yam: Dioscorea dumetorum, arrowroot: Tacca 

leontopetaloides. This last one is also use as tuber, and is very appreciated and sold on local markets. It is also the 

case of the shoveler duck (Cyperus esculentus) and the bulbs of water lilies (Nymphaea sp). 

Finally we wish to highlight “some groups of foods” as seen and classify by local populations: The “group of glide 

foods” (kolboto or woo) [13] (Cameroon 1993): These group of “glide foods” are lengthily cook in dishes sauces 

hence may lose a part of their vitamin value and nutrient content but they contribute to a consistency (Ti yelwe 

yelwe) "to eat consistent" as describe by Igor garine [10] which makes possible thick porridges ball to slip easily in 

the digestive track. This register of “glide foods”, which is characteristic of many African countries, include many 

wild leaves: Cerathototeca sesamoides, Corchorus olitorius, Leptadenia hastata, Cassia tora, Momordica 

charantia,Gynandropsis gynandra and Grewia mollis 

3.2. Food from biodiversity and international nutritional standards: According to this food list (Tables 1, 2, 3 

and 4), meals available from local biodiversity met all the nutritional standards for a proper meal, as we have 

carbohydrates, lipids and protein sources (Cereals, tubers, vegetables, meat…etc) and vitamins and micronutrients 

sources (fruits, seed and their products). 

15% of foods items from biodiversity are potential proteins sources of calories, while 30% and 52% are respectively 

potentials sources of fats and carbohydrates sources calories (Fig 1). These values are closed to the normal values 

recommended by the USRDA for a proper meal, which state that 17% of total calories may come from Protein, 55% 

from Carbohydrates and 28% from Fats [14]. However, carbohydrate (especially starchy foods) seems likely to be 

more present instead of Protein, and Fats. 

3.3. Food composition: 

-Proximate composition 

The proximate compositions of some items from local biodiversity are given in Table 5. Cereals and cereals 

products are good sources of carbohydrates variating from 36.7% (Gamba grass, grains, raw) to 76% (African rice 

flour, hard porridge, cooked). Roots tubers and products also present some good source of carbohydrates, like the 

value of 74% recorded for raw sweetened Cyperus. In the group of vegetables-fruits-seed and their products, we 

have the best source of carbohydrate as the one of raw dry ripe Dattes, fruit, and Nere, ripe fruit, raw with a total 

carbohydrate of 80%. 

The groups of Cereals and cereals products and Roots tubers and products seem to be the main sources of dietary 

fibres (Table 5). However the highest value were recorded for raw Nere, ripe fruit (20±5 g/100g) 

Concerning proteins, the group of meat poultry-fish-insects and products seem to present the best source with values 

from 24.1% (Astrild, offal, grill, spicy, hot) to 75% (Erinaceus, meat, offal, salted, smoke). We have to point out the 

high protein value of Snake, meat 56% Protein and some insect foods like the Green grasshopper, salted fried dishes 

with 65%. This last group of grasshopper are really interesting as they’re mainly available in case of major foods 

shortage especially when they’re involve in cereals destruction. It’s possible to harvest them and preserve them dried 

for the expected coming dough period; they’re good source of proteins and minerals as well (Table 5). 

Fat source are also mainly from the group of vegetables-fruits-seed and their products group and meat poultry-fishinsects 

and products groups. Some insect like salted, grilled Termites, present up to 54% of fats, while in the group 

of vegetables we have the dishes Pistachio, dried seeds, paste, cassava leaves presenting figures of 45.7% fat 

content. 

All groups of foods are good source of minerals with some item like Fish, salted, sundry (22.8% ash) Coratotheca 

leaves cook with wild mushrooms, (15% ash). Most items from the group of vegetables-fruits-seed and their 

products are good sources of different minerals as shown in Table 5. 


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Table 1: Foods list of cereal and cereal products from North Cameroon’s biodiversity, their methods of preparation and proposed tag name 

Local food Name/dishes Ingredients Methods of Preparation Proposed long food name 

Maize meal is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting 

Nyiiry boutalii/ couscous de Maize meal (Zea mays), 

maize meal, hard porridge, 

movement to mix the dry maize meal with water. Replace the lid and allow cooking further over low heat for 

Mais 

Brachiaria xantolenca , Water 

cooked, Brachiaria flavored 

approximately 30 minutes. add Brachiaria powder slowly and stir till get a stiff porridge 

Nyiiry boutalii/kare, couscous 

de Mais 

Nyiiry boutalii/ couscous de 

Mais 

dana naka/“riz de la grue 

couronnée” 

Nyiiry marorii/ couscous de riz 

Nyiiry njigaari (or muskuwaari) 

/ couscous de Sorgho/la boule 

Nyiiry njigaari (or 

muskuwaari), souktarii / 

couscous de sorgho/la boule 

Maize meal (Zea mays), Setaria 

pallidifosca, Water 

Maize meal (Zea mays), 

Dactyloctenium aegyptium, 

Water 

Local rice flour (Oriza barthii), 

Water 

Rice flour (Oryza sativa), Water 

Sorghum flour (Sorghum 

bicolor), Brachiaria xantolenca, 

Water 


bicolor), Setaria pallidifosca, 

Water 


bicolor), Dactyloctenium 

aegyptium, Water 



approximately 30 minutes. add Setaria powder slowly and stir till get a stiff porridge 



approximately 30 minutes. add Dactyloctenium powder slowly and stir till get a stiff porridge 

Rice flour is added to boiling water and immediately stirs. If the obtained porridge is too soft, the flour is 

continuously add and stir till a hard and homogenic porridge is obtained, no further cooking time is necessary 

Rice flour is added to boiling water and immediately stirs. If the obtained porridge is too soft, the flour is 

continuously add and stir till a hard and homogenic porridge is obtained, no further cooking time is necessary 

Sorghum flour is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting 

movement to mix the sorghum flour meal with water. Replace the lid and allow cooking further over low 

heat for approximately 30 minutes. add Brachiaria powder slowly and stir till get a stiff porridge 

Sorghum flour is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting 

movement to mix the sorghum flour meal with water. Replace the lid and allow cooking further over low 

heat for approximately 30 minutes. add Setaria powder slowly and stir till get a stiff porridge 


cooked, Setaria flavored 


cooked, Dactyloctenium 

flavored 

Local rice flour, hard porridge, 

cooked 

rice flour, hard porridge, cooked 

Sorghum porridge, hard, 

cooked, Brachiaria flavored 

Sorghum porridge, hard, 

cooked, Setaria flavored 

Sorghum flour is added to boiling water, do not stir. Cover the saucepan for 10 minutes. Stir with cutting Sorghum porridge, hard, 

Nyiiry njigaari (or muskuwaari) 

movement to mix the sorghum flour meal with water. Replace the lid and allow cooking further over low cooked, Dactyloctenium 

/ couscous de sorgho/la boule 

heat for approximately 30 minutes. add Dactyloctenium powder slowly and stir till get a stiff porridge flavored 

- Dactyloctenium seed grains, 

cooked, thick porridge 

-The rugose seed grains are eaten cooked into a thick porridge 

- Dactyloctenium, husked seeds, 

- The husked seeds are boiled in water to a thick mush. 

boiled thick mush 

Kissaar , Keech,/ chiendent, Dactyloctenium aegyptium, 

-Mixed with semi-ground Phaseolus aconitifolius, the grains are prepared into a dish called Kissaar, which is - Dactyloctenium, cooked with 

Bamboo 

Water 

much relished. Also reported mixed with pearl millet, or sorghum for local bread-making; 

semi-ground Phaseolus 

- seeds can also be ground into a flour to make Kissar, a thin local bread; or porridge 

aconitifolius, 

- kissar, Dactyloctenium seed 

grains, ground, thick porridge, 

love grasses 

Eragrostis tremula, Water, 

kissar ,Eragrostis, grains, 

grains are ground into a flour to make Kissar, a thin local porridge 

Vegetable oil 

ground, thick porridge 

Sméné, Gamba grass Andropogon gayanus, Water grains are eaten raw or cooked Gamba grass, grains, raw 

Hungry Rice, Koribe. Aristida publifolia, Water Seeds of this wild grass are gathered by ants. They are dug out, sifted, powdered and made into porridge 

Hungry Rice grains, ground, 

thick porridge 

-Sandburgrass, seeds, raw 

Cenchrus biflorus, Vegetable -Seeds are removed from husks by rubbing spikes between two pieces of leather then eaten raw. 

-Sandburgrass, seeds, pounded, 

K 'arangiya or Ngibbi, 

oil, Yeast, Milet, Sugar, -. Seeds are pounded and eaten raw or made into porridge. 

porridge 

Sandburgrass 

Vegetable oil 

- Seeds of Cenchrus biflorus, are eaten mixed with pearl millet for bread making. 

-Sandburgrass, seeds, pearl 

millet, bread 


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Local food 

Name/dishes 

Arrowroot 

Tac’haa/ 

Arrowroot 

alcoholic drink 

Table 2: Foods list of tubers, roots and their products from North Cameroon’s biodiversity, their methods of preparation and proposed tag name 

Ingredients 

Tacca 

leontopetaloides 

Tacca 

leontopetaloides 

Methods of Preparation 

The fleshes of the tubers are grated in the interior asperities of a pottery made for this purpose and which expresses the juice. This juice is then 

filters and lets dry to recover starch wish is use for human consumption. 

The extracted juice is filters and let fermented for tree to fourth days. 

Proposed long food 

name 

Tacca, starch, raw, 

juice 

Tacca, fermented 

sour drink 

Tchuf /Chufa Cyperus rotondus The tuber of Cyperus rotondus are generally soaked in water then mixed with a sweet. They’re also used to make cakes for wedding. 

Cyperus, raw, 

sweetened 

zanina 

Amorphophallus 

aphyllus 

The tubers of Amorphophallus must be boiled for long time with sheets of Cissus adenocaudalis, and can be consumed after changing the 

cooking water at least three times 

Amorphophallus, 

boiled 

Stylochiton warneckii Stylochiton roots are peeled, washed and boiled for about 15 minutes then eaten hot. Stylochiton, boiled 

Jeda, Blume Anchomanes difformis 

These tubers are treated as that of Amorphophallus but are lengthily boiled with sheets of Hymenocardia acida in place of Cissus 

adenocaudalis, and the tubers can be consumed only after changed the water of cooking at least three times with these sheets 

jeda, boiled 

gabura (ma) 

Regarded as poison by Koma tribe, when it is collected, they sing by beseeching it not to bring death. In Muzey tribe, a special ceremony is 

Cochlospermum, raw 

applied for the cooking process: the whole tribe accompanies a very old woman a “cata man mana ki fatiya”, (woman whose word is finished) 

Cochlospermum, 

Cochlospermum and they make her unearth the first root. The villagers make in the same way, then prepares the tuber. The old woman will eats the first and 

boiled 

planchonii 

thus symbolically takes on her the yowna (the poison) of the root. Each morning during the hunger, some tubers are given to her to consume. 

Cochlospermum, 

At the end of the famine she is supposed to die. An old lady of the canton of Leo in North Cameroon had conformed to this ritual during the 

cooked, pounded 

1985 famine. 

Souchets, Tigernut, 

flatsedge 

Bulbes de 

nénuphars 

Cyperus esculentus, 

Cyperus rotondus 

Nymphaea sp 

The fleshes of the tubers are grated in the interior asperities of a pottery made for this purpose and which expresses the juice. This juice is then 

filters and lets dry to recover starch wish is use for human consumption. 

The fresh roots are washed then boiled for about 15 then rewashed and peeled before consumption 

Souchet, starch, raw 

Nymphea, 

boiled 

Table 3: Foods list of meats, poultry, fish, insects and their products from North Cameroon’s biodiversity, their methods of preparation and proposed tag name 


Tcholli bee tchita/ sossor/ astrild bird 

Estrilda sp, Capscium frutescens, 

Mixed spices, salt 

Astrild, offal, grill, spicy, hot 

Tcholli bee tchita/ sossor/ bengalis 

Udagenthuss bengalus, Capscium The birds feathers are removed, the bird is eviscerate, coat with spices mixture, 

frutescens, Mixed spices, salt 

salted and peppered, then skewered and grill on charcoal 

Bengalis, offal, grill, spicy, hot 

Tcholli bee tchita/ sossor/ tisserands 

Ploceus sp, Capscium frutescens, 

Mixed spices, salt 

Tisserans, offal, spices, grill, hot 

Varan de terre boucane 

Varanus exanthematicus 

Varanus, meat, offal, salted, smoke 

A mixt part of the meat is salted and smoke 

le hérisson boucane Erinaceus albiventris Erinaceus, meat, offal, salted, smoke 

Le Cephalophe,/Yellow-backed duiker/ Antilope Cephalophus sylvicultor, Arachis 

Antelope, smoked, cooked in 

Smoked antelope meat is cooked in groundnuts oil, salt and hot pepper 

fumée a l’huile arachide 

hypogaea, Capscium frutescens, salt 

groundnut oil, hot 

Antelope, smoked, cooked with 

Le Cephalophe,/Yellow-backed duiker/ Antilope Cephalophus sylvicultor, Solanum. Sp, Smoked antelope meat is cooked with pumpkin seed butter, salt, onion, and hot 

pumpkin seed, savory onion, salt, 

fumée au pistache / kora bia nê saka môo gala Capscium frutescens, Alium cepa, salt pepper. 

hot pepper 

Phacochère fume/ Wild pig 

Potamochoerus porcus, Capscium Smoked wild pig meat is boiled, then fry in maize oil. The boiled water is added wild pig, smoked cooked in maize 

frutescens, Alium cepa, salt 

with salt, onion, and hot pepper. 

oil, salt, onion, and hot pepper 

Water chevrotain Hyemoschus aquatius A mix part of the meat is salted and smoke Chevrotain, smoked, salted 

roots, 


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Crevettes séchées a l’huile d’arachide/ 

Silures séchés/Kora Zoro 

Pandalus borealis, Arachis hypogaea 

Siluris glanis or Silurus silurus 

(Wulff, 1765) 

Shrimp is buy already dried then rehydrate under cold running water, salted and 

fried. 

Fresh fish are eviscerate, salted and sundry 

Silures séchés à l’huile d’arachide Siluris glanis, Arachis hypogaea Sundry fish are cooked with groundnut oil, salt, onion, and hot pepper 

Serpent python fumé aux graines de (gak) / Kora Python sebae, Solanum. Sp, Capscium 

Smoked python meat is cooked with pumpkin seed paste, salt, and hot pepper 

Gok 

frutescens, , salt 

Doo Doy/termites ailées grillées Bellicotermes natalensis, salt Termites are collected using a sieve just at their exit, then mixed with salted 

Hanna Doy/Termites frites dans l’huile de Bellicotermes natalensis, Sesamum water before sun drying. The feathers are remove and termites are grilled in low 

sésame ou d’arachide. 

indicum or Salt. Arachis hypogaea flame (doo doy) or fried (hanna doy) 

Les criquets/ locust 

Tétards/ tadpoles 

Omocestus viridulus 

Salt. Arachis hypogaea 

Pyxicephalus aspersus 

Green grasshopper are fried in vegetable oil and salt 

The method of preparation of the tadpoles was not given, because according to 

people interviewed this is part of their rites 

Shrimps, dried, groundnut oil, fried 

Fish, salted, sundry 

Fish, salted cooked in groundnuts 

oil, salt, onion, and hot pepper 

Snake, smoked, cooked with 

pumpkin seed, salt, hot pepper 

Termites, salted, grilled 

Termites, salted, fried 

Green grasshopper, salted, fried 

Têtards, frais 

Table 4: Foods list of vegetable, fruits and their products from North Cameroon’s biodiversity, their methods of preparation and proposed tag name 


Toro/ Sissongo 

Pennisetum purpureum, Capscium The buds of the plant are harvest, wash and steam cook, with salt and pepper. Some time a vegetable Toro, steam cooked with salt 

frutescens, salt 

oil is also added 

and hot pepper 

Solanum suprium, Meat or fish or The leaves are harvest or buy on local market fresh, cut in small pieces, rewashed in hot water, and Morelle noire, cook in 

Koumbi or houlahada/ Morelle noire shrimp, groundnuts butter (Arachis 

hypogaea) 

then cook in groundnut butter with meat or dry shrimp or dry fish, variants spices are also added 

depending of the taste and family incomes. 

groundnuts butter, meat and 

spices 

Vernonia/ Souaka 

Casse fétide/ Tasba 

Neverdié / Guilgandja / Kona 

Solanacées Grande morelle * Ngago 

/hako kouitadjé 

Balanites /datier du désert / Hako 

doubao 

«Hako'ndiam »- l'Amarante/ Agnaka 

Boungou/Gouboudo 

Feuilles de baobab /Boko 

«Ourdi soulabe »/ Yakamré /le 

basilic 

Vernonia sp., vegetable oil (maize 

or grounduts), Capscium 

frutescens, salt, fish or shrimps or 

smoke meat 

Cassia tora, Meat or fish or 

shrimp, groundnuts butter (Arachis 

hypogaea) 

Moringa oleifera 

Solanum gilo raddi 

Balanites aegyptiaca 

Amaranthus caudatus,or 

Amaranthus spinosus,or 

Amaranthus vindis, arachis 

hypogea, Amaranthus hybridus 

Cerathotheca sesamoïdes 

Adansonia digitata 

Ocinum gratissimum Ocimum 

viride, Meat or dry shrimp or dry 

The leaves of the plant are harvest, wash and precook in steam. Onion is then fried in vegetable oil 

with salt and pepper then precooked leaves are added and leave cook at low temperature. Sometime 

dry shrimps or smoke fish / meat are also added 

This are cook as describe for Koumbi leaves (Solanum suprium) 

The leaves are harvest fresh, cut in small pieces, rewashed in hot water, and then cook in cow milk 

butter, with meat or dry shrimp or dry fish, variants spices 

Vernonia leaves, cook in 

onion, and vegetable oil. 

Casse fétide, cook in 


spices 

Guilgandja cook in groundnuts 

butter, meat and spices 

Grande morelle cook in 


spices 

Balanites cook in groundnuts 


Amarante cook in groundnuts 


Gouboudo cook in groundnuts 


Boko cook in groundnuts 


Basilic, cook in cow milk 

butter and, spice 


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Sésame au gombo/ gombo soup in 

sesame 

fish 

Sesamum indicum Hibiscus 

esculentus, Meat or dry shrimp or 

dry fish 

Hibiscus’s fresh fruits are cut in small pieces, cook in Sesame oil, and sesame butter is added. Meat or 

dry shrimp or dry fish, variants spices 

Hibiscus, fruits, cook in 

Sesame oil, sesame butter 

Graines séchées de gala aux feuilles Solanum sp, Manihot esculenta 

Pistachio, dried seeds, paste, 

Cassava leaves are washed, pounded, and cooked with solanum seed butter 

de manioc 

Crantz 

cassava leaves 

Graines séchées de gala aux Solanum sp, wild mushrooms , Wild mushrooms are cooked with solanum seed butter, in vegetable oil with meat or dry shrimp or dry Pistachio, dried seeds, paste, 

champignons 

Meat or dry shrimp or dry fish fish. Variants spices are also added depending of the taste and family incomes 

in wild mushrooms 

Graines séchées de gala de a la 

Gouboudo cook in solanum 

Coratotheca sesanoides, Solanum 

corète potagère le Chanvre de 

butter, meat (fish or 

sp., spices 

Guinée/«Gouboudo 

shrimp)added, and spices 

Graines séchées de gala au gombo 

Gombo leaves cook in 

Hibiscus esculentus Solanum sp, The leaves of the plant are cut in small pieces, rewash in hot water, and then cook with solanum seed 

solanum butter, meat (fish or 

spices 

butter with meat or dry shrimp or dry fish, variants spices are also added. 


Graines séchées de gala + sauce 

mucilagineuse à base de sève de 

triumfetta sp 

Triumfetta sp. Solanum sp, meat 

fish or shrimp are added, and 

spices 

Triumfetta leaves cook in 

solanum butter, meat (fish or 

shrimp) added, and spices 

Corète potagère aux champignons 

Coratotheca leaves cook with 

Coratotheca sesanoides, wild Wild mushrooms are cooked with Coratotheca sesanoides leaves, in vegetable oil with meat or dry 

wild mushrooms, meat (fish or 

mushrooms 

shrimp or dry fish. Variants spices are also added depending of the taste and family incomes 


Doum Ceiba pentandra Young leaves are cooked and used as soup Doum, leaves, cook, soup 

Peanuts are roast and ground into a paste. Added to water (mainly the after meat cooking remaining 

Pisum sativum, Capscium water) till it becomes a soup. Onions, salt and pepper are then added. The whole mixture is cook until Ground pea sauce, cook, 

Ground pea sauce/ sauce aux Pois de 

frutescens, Alium cepa, salt, Meat about half-thick. A previously-browned chicken or smoke meat or dry fish is then added to the soup browned chicken or smoke 

terre grillés 

or fish or shrimp 

(bouillon cube may also be added). This mixture is then again cook down into a thick a sauce. Serve meat or dry fish added 

hot. 

le néré 

Sito or Biii 

Kasuowo(m) Kassu(w) Bukagu(j) 

Parkia biglobosa 

Adansonia digitata 

Anacardium occidentale 

-The ripe fruit is processed into confectionery 

-The dried pounded fruit is used as flour. The pulp then soaked in water, and salt or sugar added gives 

a nice drink 

Young fresh leaves are cooked as a vegetable. 

Dry leaves are molded into a powder which is used in soup and also mixed with sorghum; leaves are 

also used in sauce preparation. 

The fruit is eaten raw, 

The fruit is soaked in water and taken as an appetizer 

The cashew nut is roasted and the kernel is extracted and eaten. 

The ripe apple (fruit) is eaten raw 

Juice is extracted for preparation of beverages and liquor. 

The seeds are roasted and eaten. 

The seeds are cooked as soup 

Nere, ripe fruit, raw 

Nere, ripe fruit, dry, pounded, 

drink 

Adansonia, fresh leaves, 

cooked 

Adansonia, dry leaves, 

pounded 

Adansonia, fruit, raw 

Adanonia, fruit, soaked, 

appetizer 

- Anacardium, cashewnut, 

roasted 

- Anacardium, ripe apple 

(fruit) raw 

- Anacardium seeds, roasted 

- Anacardium, cooked, soup 

Annone/Sore/Popoli Annona senegalensis The ripe fruit is eaten raw Popoli, fruit ripe, raw 

The ripe fruit is eaten raw 

datier du désert / Hako doubao 

Balanites aegyptica 

The ripe fruit is dried and eaten. 

The nut is roasted, and kernel extracted and eaten. 

The fruit pulp is used as a beverage. 

Balanites, ripe fruits, raw 

Balanites, ripe fruits, dry 

Balanites, nuts, roasted 

Balanites, fruits, pulp, drink 


1488


_____________________________________________________________________________ 

Table 5: Foods composition of cereal and cereal products from North Cameroon’s biodiversity 

Proximate composition (g/100) 

Minerals (mg/100g) 

Proposed long food name 

Dietary Total 

Moisture Ash Lipids Proteins 

fibre carbohydrates 

Ca Cu Fe Mg Mn Zn 

CEREALS AND CEREALS PRODUCTS 

Sandburgrass, seeds, pearl millet, bread 11.7±2.1 2.4±0.5 9.1±1.4 13.8±4.3 3±0.6 60±12 2.5±0.9 0.8±0.0 25±8.2 1.8±0.7 35.3±4.9 2.3±0.7 

Sandburgrass, seeds, pounded, porridge 12.2±1.4 1.7±0.2 8.9±1.1 16.7±1.4 0.5±0.0 60±9.1 1.9±0.3 0.1±0.0 11±0.4 1.4± 19.3±1.8 2.1±0.7 

Sandburgrass, seeds, raw 9.7±1.7 1.8±0.4 9.4±1.4 17.1±2.7 3.0±1.1 59±10.2 2.21±10.9 0.14±0. 19±5 1.5±0.2 25.3±5.6 4.7±0.9 

Dactyloctenium seed grains, cooked, thick porridge 12.4±2.8 8.3±2.1 1.9±0.1 13.1±1.2 4.0±1.3 60.0±9.01 10.7±1.8 0.8±0.4 12±1.3 2.2±0.9 42.5±8.7 6.9±1.6 

Dactyloctenium, cooked with semi-ground Phaseolus 

aconitifolius 

13.8±1.7 8.9±0.9 2.3±0.2 23±8 2.5±0.4 49.5±10.0 11±1.2 0.7±0.0 13±1 2.8±0.7 40.1±7.5 7.2±1.5 

Dactyloctenium, husked seeds, boiled thick mush 11.8±1.7 8.5±1.8 1.5±0.1 11.2±2.1 8.3±1.4 58.7±10 11.7±0.3 0.3±0.1 10.1±1 2.6±0.9 39.5±2.1 4.7±1.8 

Hungry Rice grains, ground, thick porridge 10±2.8 1.1±0.4 4.6±1.4 12.6g±2.3 4.4±0.9 67.3±11.2 25±2 0.9± 3.2± 1.9± 12.6±2.3 5.9±1.8 

kissar ,Eragrostis, grains, ground, thick porridge 12.1±2.3 5±1.2 2.9±0.7 15±2 5.3±1.4 59.7±10 20±10 0.3±0.1 6.5±1.2 2.1±0.8 22.4±5.3 7.8± 

Gamba grass, grains, raw 11.5±1.1 5.5±1.1 39.9±9. 6.4±1.6 2±0 34.7±9.7 nd nd nd nd nd nd 

African rice flour, hard porridge, cooked 12.5±2.3 1.1±0.4 1.7±0.7 8.7±1.5 4±1 72±4 22.1±12.1 1.4±0.8 2.1±0.2 1.7± 19.7± 6.4±1.7 

ROOTS TUBERS AND PRODUCTS 

Amorphophallus, boiled 69±11 1.4±0.4 0.5±0.0 3.2±0.9 5.9±1.1 20.0±8.2 2.9± 1.8±0.8 8±0.7 0.4±0.0 20.4±3.4 1.1±0.0 

Anchomanes, boiled 70±9 1.3±0.5 0.1±0.0 3.7±1.0 3.0±0.0 21.9±7.5 9.1±0.8 0.5±0.1 5.3±0.3 1.6±0.3 37.1±9.1 4.1±0.7 

Cochlospermum, boiled 50±8 2.5±0.1 0.8±0.0 1.5±0.6 5.1±1.0 40.1±9.2 1.3±0.9 1.1±0.0 15±2 20±3 17.3±1.5 1.1±0.4 

Cochlospermum, cooked, pounded 57±11 2.1±0.1 0.5±0.0 1.4±0.8 2±0.0 37±4 1.2±0.7 0.8±0.1 12±2 18±4 15.1±1.4 1.5±0.6 

Cyperus, raw, sweetened 19.9±5 1.5±0.9 1.2±0.4 3.4± 4.5±0.9 69.5±6.0 5.1±1.4 0.7±0.0 7.1±1.0 2.9±0.4 17.1±2.1 3.2±0.0 

jeda, boiled 38.9±10 0.9±0.0 0.7±0.0 4.5±1.2 3.0±0.4 52±5 4.0±0.9 2.1±0.6 1.4±0.3 1.3±0.1 12.1±2.1 9.1±1.7 

Nymphea, roots, boiled 65±9 1.4±0.0 0.4±0.0 6.1±1.0 2.4±0.6 69.6±9.0 8.1±1.0 1.0±0.0 3.3±0.4 1.1±0.1 25.1±9.2 5.2±0.7 

Tiger-nut, starch, raw 39±6 1.7±0.4 14±2 4.7±1.2 5.6±0.0 35.0±5.2 10.8±0.7 2.1±0.8 7.5±1.5 1.4±0.5 12.3±2.4 7.1±0.6 

Stylochiton, boiled 25±7 1.3±0.1 1.5±0.8 2.1±0.9 4.4±0.3 25.5±6.7 1.9±0.4 3.2±0.8 8.2±1.5 1.2±0.9 13.2±3.1 3.2± 

Tacca, tuber, raw 70±9 1.1±0.0 0.2±0.0 1.5±0.8 7.1±1.2 20.1±5.4 3.0±0.7 1.5± 4± 0.8± 10.4± 12.1±2.1 

Tacca, starch, raw, juice 85±10 1.1±0.0 0.1±0.0 0.99±0.00 2.5±0.7 10.31±5.3 2.6±0.2 1.2±0.0 3.7±0.8 0.2±0.0 7.3±1.2 8.2±1.7 

MEAT POULTRY-FISH-INSECTS AND PRODUCTS 

Antelope, smoked, cooked in groundnut oil, hot 48±11 2.4±0.6 12±5 36.9±6.7 0.1±0.0 0.6±0.0 2.1±0.7 1.3±0.4 4.2±0.8 1.2±0.2 23.2±9.3 7.2±0.8 

Antelope, smoked, cooked with pumpkin seed, savory onion, 

salt, hot pepper 

38.5±6 5.1±0.8 14±1 42.3±9.8 0.0±0.0 0.1±0.0 2.4±0.1 1.7±0.0 5.2±1.2 3.1±0.9 23.2±9.4 7.2±1.6 

Astrild, offal, grill, spicy, hot 65±5 1.3±0.2 8.7±1.2 24.1±8.1 0.2±0.0 0.7±0.0 3.1±0.5 2.8±0.6 5.2±0.7 0.7±0.1 17.2±2.4 1.2±0.1 

Bengalis, offal, grill, spicy, hot 62±5 0.9±0.1 7.5±1.3 29.2±3.9 0.0±0.0 0.4±0.0 1.1±0.0 2.4±0.5 7.3±0.9 0.2±0.0 21.1±1.8 2.2±0.0 

Chevrotain, smoked, salted 5±1 13±2 11±2 70.5±9.7 0.2±0.0 0.3±0.0 0.1±0.0 2.1±0.6 2.1±0.7 3.7±0.8 14.1±3.1 17.4±2.3 

Erinaceus, meat, offal, salted, smoke 8.3±2.1 13±3 2.6±1.0 75.5±10.1 0.1±0.0 0.5±0.0 8.0±0.8 4.3±0.2 7±2 1.5±0.0 14.4±1.6 7.1±1.0 

Fish, salted cooked in groundnuts oil, salt, onion, and hot 

pepper 

20±5 15±3 2±0 63±11 0.0±0.0 0.0±0.0 6.5±0.3 5.8±0.8 9.4±0.8 4.8±1.0 40.4±7.2 32.5±8.3 

Fish, salted, sundry 11±2 22±5 2.2±0.8 62.8±9.7 0.5±0.0 1.5±0.0 6.0±0.5 4.5±1.7 8±1 2.8±0.6 30.4±5.6 24.1±3.9 

Green grasshopper, salted, fried 12±3 4.6±0.7 15.4±2. 65±10 1.0±0.0 2.0±0.0 1.0±0.0 4.5±0.4 6±1 0.4±0.0 0.9±0.0 12.3±1.7 

Shrimps, dried, groundnut oil, fried 8±1 2.5±0.9 25±11 60±10 1.5±0.1 3.0±0.9 3.1± 4.7± 6.1± 1.7± 15.2± 3.2±0.7 

Snake, smoked, cooked with pumpkin seed, salt, hot pepper 20±4 10±2 14±2. 56±12 0.0±0.0 0.0±0.0 3.5±0.8 8.3±1.2 2.4±0.8 7.8±0.8 32.4±9.5 3.5±0.8 

Termites, salted, fried 14.2±2.1 6.2±0.8 45±12 33.6±2.4 0.0±0.0 1.0±0.0 2.9±0.9 1.2±0.7 8.2±1.4 1.0±0.0 12.3±1.8 13.2±2.0 

Termites, salted, grilled 1.7±0.8 5±1 54±11 35.7±2.1 0.5±0.2 3.0±0.8 3.0±0.8 1.5±0.4 7.8±0.1 0.9±0.0 11.4±1.2 12.1±2.0 

Tisserans, offal, spices, grill, hot 57±10 1.7±0.6 7.9±1.4 32.3±10.2 0.1±0.0 1.0±0.1 1.1±0.5 5.2±1.0 7.3±0.8 1.7±0.7 12.3±1.4 1.2±0.9 


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Varanus, meat, offal, salted, smoke 16±6 5±1 10.4±1. 68.6±9.5 0.0±0.0 0.0±0.0 3.1±0.6 8.2±0.9 7.2±1.7 1.3±0.8 14.3±1.9 2.9±1.7 

wild pig, smoked cooked in maize oil, salt, onion, and hot 

pepper 

20±7 3.8±0.9 12.8±2.4 63.1±11.0 0.0±0.0 0.3±0.0 1.9±0.1 0.9±0.0 4.6±0.4 1.7±0.0 19.5±0.7 5.1±0.5 

VEGETABLES-FRUITS-SEED AND THEIR PRODUCTS 

Adansonia, fresh leaves, cooked 80±10 5.8±0.5 0.2±0.0 2.8±0.8 3.1±0.4 8.1±1.0 4.1±0.8 3.4±0.9 5.6±0.7 2.4±0.6 17.1±5.7 18.1±4.3 

Adansonia, fruit, raw 44.6±11 3.8±0.3 0.3±0.0 1.1±0.3 6.2±0.3 44.0±11.3 2.1±0.9 1.2±0.7 1.3±0.3 2.1±0.7 0.1±0.0 5.1±0.6 

African hackberry, fruits, dry, raw 10.5±2 4.2±0.7 0.1±0.0 1.7±0.8 3.2±0.5 80.3±12.2 1.5±0.5 1.8±0.8 0.3±0.0 5.1±1.6 20.1±4.6 0.1±0.0 

Amarante cook in groundnuts butter, meat and spices 75.5±12.1 3.5±0.8 12±2 4.9±1.1 1.0±0.0 3.1±1.3 3.5±0.5 2.2±0.1 3.4±0.2 1.4±0.5 10.4±1.2 8.5±1.8 

Anacardium, cashewnut, roasted 10.5±2.1 7.2±1.7 5±1 10.5±1.9 6.5±0.2 60.30±1.0 1.7±0.1 1.5±0.3 0.6±0.1 4.8±0.9 18.1±3.1 0.4±0.0 

Anacardium, ripe apple (fruit) raw 33.5±11.1 8.2±1.0 6±1 11.5±1.7 2.7±0.4 38.09±8.9 1.9±0.6 1.2±0.5 1.7±0.7 2.2±0.6 3.2±0.4 1.3±0.1 

Balanites cook in groundnuts butter, meat and spices 80±12 2.7±0.4 9.9±1.1 3.8±1.0 1.4±0.3 2.2±0.9 2.3±0.6 1.0±0.4 4.3±0.6 4.1±0.1 9.1±0.6 6.1±0.4 

Balanites, ripe fruits, raw 35±11 9.2±1.5 5.2±1.1 15.2±1.9 5.2±0.5 30.2±9.1 2.5±10.2 1.3±0.0 2.1±0.7 1.9±0.6 2.9±0.3 1.1±0.1 

Basilic, cook in cow milk butter and, spice 70.1±12.1 2.1±0.7 17±3 4.1±1.7 2.5±0.4 4.2±1.0 3.1±0.6 1.7±0.4 7.2±0.6 1.1±0.5 17.8±0.9 5.1±0.6 

Black Plum, ripe fruit, raw, fresh 40±11 7.3±1.6 4.5±1.1 2.5±0.8 5.6±0.0 40.1±11.2 2.0±0.5 1.1±0.0 1.1±0.1 1.0±0.0 2.5±0.8 3.1±0.5 

Boko cook in groundnuts butter, meat and spices 78±10 2.6±0.8 10±2 5±1 1.4±0.2 3.0±1.0 1.8±0.9 1.2±0.0 3.2±0.5 2.1±0.7 5.1±1.5 7.2±1.4 

Bombax, flour, dried, pounded 10.7±2.1 7.3±1.5 0.6±0.0 22.6±8.6 1.2±0.0 40.0±10.1 1.9±0.5 0.9±0.1 1.6±0.0 2.0±0.5 0.1±0.0 5.2±0.8 

Bombax, leaves, dried, pounded 65±12 4.1±1.0 1.3±0.0 1.9±0.8 2.2±0.3 7.9±2.1 4.2±0.4 2.8±0.6 4.7±0.6 1.7±0.5 12.1±2.1 8.9±0.1 

Casse fétide, cook in groundnuts butter, meat and spices 80±11 1.7±0.1 7.5±1.5 4.2±1.3 1.5±0.3 5.1±1.3 2.4±1.0 1.4±0.8 4.3±0.6 4.1±0.4 9.1±0.6 6.1±0.4 

Coratotheca leaves cook with wild mushrooms, meat (fish or 

82.5±9.8 10±2 0.6±0.0 4.5±1.7 0.2±0.0 2.2±0.9 2.2±0.9 3.1±0.8 1.8±0.3 1.8±0.1 1.7±0.1 1.1±0.0 


Dattes ripe fruit, raw, fresh 59.5±8.5 1.2±0.6 0.5±0.0 1.9±0.6 2.5±0.3 34.4±10.8 1.9±0.5 0.9±0.0 0.7±0.5 1.9±0.6 0.7±0.3 0.1±0.0 

Dattes, ripe fruit, raw, dry 15±2 2.3±0.4 0.4±0.0 1.9±0.7 4.1±0.7 76.3±12.2 2.1±0.8 1.1±0.0 1.3±0.1 2.1±0.6 1.4±0.9 1.3±0.3 

Gombo leaves cook in solanum butter, meat (fish or 


85±9 1.9±0.7 7.8±1.2 3.2±0.9 2.0±0.0 0.1±0.0 1.8±0.0 1.5±0.8 3.2±0.4 2.2±0.3 7.2±0.8 5.3±0.9 

Gouboudo cook in groundnuts butter, meat and spices 78.9±8.9 2.1±0.9 9.2±1.8 6.7±1.1 1.1±0.5 2.1±0.8 2.8±0.1 1.5±0.2 3.8±0.6 1.3±0.9 5.1±0.8 8.1±1.0 

Gouboudo cook in solanum butter, meat (fish or 


71.4±4.6 3.4±0.6 10±1 12.8±5.3 2.1±0.0 0.3±0.0 1.3±0.6 0.5±0.0 4.3±0.9 5.1±1.2 10.1±1.1 1.4±0.9 

Grande morelle cook in groundnuts butter, meat and spices 79.6±10.3 2.5±0.8 11±2 4.5±1.4 1.2±0.2 1.2±0.3 2.1±1.0 1.1±0.7 1.3±0.9 0.1±0.0 4.1±1.1 1.2±0.8 

Ground pea sauce, cook, browned chicken or smoke meat or 

dry fish added 

75.7±9.6 1.2±0.0 8.2±1.0 11.8±2.4 2.0±0.0 1.1±0.4 0.2±0.0 1.2±0.0 1.0±0.0 4.1±1.8 5.2±1.0 0.4±0.0 

Guilgandja cook in groundnuts butter, meat and spices 80.5±7.3 2.2±0.1 10±2 2.9±0.9 1.2±0.3 3.2±0.9 1.1±0.0 0.5±0.0 2.1±0.4 4.2±1.0 10.2±2.1 1.8±0.4 

Jujube ripe fruit, raw, fresh 71.5±9.7 1.6±0.7 0 1.9±0.8 10±2 15±1.9 0.7±0.0 0.5±0.0 0.2±0.0 1.7±0.1 1.0±0.0 0.5±0.0 

Nere, ripe fruit, raw 10±2 3.4±0.0 0.9±0.0 5.7±1.2 20±5 60±13 0.2±0.0 0.7±0.0 0.7±0.0 1.2±0.7 1.9±0.0 1.1±0.0 

Pistachio, dried seeds, paste, cassava leaves 27.13±1.2 3.4±0.1 45±11 21.9±3.1 1.4±0.5 1.17±0.4 1.4±0.6 8.7±1.5 4.2±1.3 1.2±0.8 7.8±1.2 0.9±0.0 

Tamarin, fruit pulp ,soaked, squeezed ,drink 80±9 1.2±0.7 0.2±0.0 2.0±0.2 4.4±1.0 12.4±4.2 2.5±0.4 1.7±0.8 2.1±0.2 1.0±0.0 4.9±1.3 1.1±0.1 

wild orange, ripe fruit, raw, fresh 85.1±8.6 1.5±0.3 0.3±0.0 0.8±0.0 2.3±0.3 10.0±2.0 0.5±0.0 0.7±0.0 0.1±0.0 1.0±0.0 0.9±0.1 0.1±0.0 

nd: not determined 

n= 4 


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_____________________________________________________________________________ 

A 

B 

30% 

3% 

15% 

28% 

1% 

17% 

52% 

54% 

Protein Carbohydrate Fats 0thers 

Protein Carbohydrate Fats 0thers 

Fig 1: Macronutrients composition of the bush meals from wild (A), Comparing to the nutritional standards 

(B) for the lunch time (USRDA, 2000). 

CONCLUSION 

Wild foods products play a fundamental role in the diet of North Cameroonian’s rural population. However several 

restrictions and laws related to collection and use of some species from biodiversity by local population has been 

taken by Cameroonian government, thus their nutritional contribution for local population’s diet can be compromise. 

This is a shortcoming which needs to be closely examined and remedied by those responsible for the country’s 

national nutrition program in order to develop and manage wild foods resources. Given their nutritional importance, 

edible wild food products from North Cameroon’biodiversity should be given greater consideration in plans to 

manage and conserve natural resources for socio economic development. 

REFERENCES 

[1] C.Njomaha,. Agricultural Change, Food Production and Sustainablility in the Far North of Cameroon. PhD 

thesis ((co-) Promot.: prof.dr. W.T. de Groot)., PhD thesis submitted at the Department of Environment and 

Development, The Centre of Environmental Science (CML), Faculty of Mathematics and Natural Sciences, Leiden 

University (2004), 177. 

[2] D.Koulagna Koutou,. The Issue of Bushmeat in Cameroon. In BCTF Collaborative Action Planning Meeting 

Proceedings. Edited by: N.D. Bailey, H.E. Eves, A. Stefan, and J.T. Stein. Bushmeat Crisis Task Force. Silver 

Spring, MD. (2001), 319. Available from [http://www.bushmeat.org]. 

[3] B. Robert, Stein R. M and Vedeld P,. Stakeholder attitudes towards wildlife policy and the Bénoué Wildlife 

Conservation Area, North Cameroon Environment Conservation, (2003) 30, pp 334-343 Cambridge University 

Press 

[4] J.Holden, Am J C/in Nutr 1995; 62(suppl):1151S-1157S. 

[5] P.Pehrsson, Haytowitz, D., Holden, J., Perry, C. and Beckler, D.,. Journal of Food Composition and Analysis 

(2000) 13,. 379–390 

[6] AOAC,. Official methods of analyses, Association of Official Analytical Chemists (16th ed.). Washington, DC, 

USA (1998) 203. 

[7] American Association of Cereal Chemists (AACC). Approved methods of the American Association of Cereal 

Chemists. Methods: 10th ed.. St Paul: American Association of Cereal Chemists. (1999), 278 

[8] CE-FAO, Données statistiques des produits forestiers non-ligneux du Cameroun, Collecte et analyse de données 

pour l’aménagement durable des forêts - joindre les efforts nationaux et internationaux, Final report of the Project 

Programme de partenariat CE-FAO (1998-2001) Ligne budgétaire forêt tropicale B7-6201/97-15/VIII/FOR 

PROJET GCP/INT/679/EC. (2001) 36 

[9] Ministère de l’Environnement et Forets (MINEF), Rapport de l’atelier sur l’état des lieux des PFNL au 

Cameroun. Chambre d’Agriculture. Yaoundé. (2002) 345 

[10] Igor garine, nourriture de brousse chez les muzey et les masa du Nord Cameroun, Actes du Colloque 2002, 

Ressources vivrières et choix alimentaires dans le bassin du lac Tchad (2002) 34-45 

[11] C.Seignobos,. La parade à la razzia dans la zone soudanienne au XIX° siècle : la domestication de la cueillette. 

In : M. Eldon And Milleville (éds) Le risque en Agriculture. ORSTOM, Paris : (1989) 355-374. 

[12] Meliss, A. Description du Masa (Tchad) : Phénologie, syntaxe et dictionnaire encyclopédique. Thèse de 

linguistique, Université de Tours. (1999), 456 


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[13] Cameroon. Results from the Demographic and Health Survey Studies in Family Planning Cameroon 1991, 

(1993) 24, (2) 132-136. 

[14] U.S. Department of Agriculture, U.S. Department of Health and Human Services. (USDRA). Dietary 

Guidelines for Americans, 5th ed. 12 January 2005. www.healthierus.gov/dietaryguidelines. Accessed 26 May 2007. 


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